The recent TV competition to find a British menu to serve at a banquet in the British Embassy in
Elderflower cordial, which you will need to make the ice cream, is the easiest thing imaginable. This is a recipe from Jane Grigson, given to her by a neighbour.
Makes about 1½ litres
20 large heads of elderflower
4lb (1.8 kg) granulated sugar
2¾ oz (75g) citric acid (from chemists)
Put the elderflowers in a large basin
Place sugar in large pan with 2 pints water and bring slowly to the boil, stirring until the sugar has dissolved. Pour over elderflowers, stir in citric acid, add grated zest of lemons, then slice lemons and add to the bowl.
Cover and leave for 24 hours
Strain through double muslin to catch lemon rind and any extraneous wildlife
Pour into sterilised bottles and store in a cool dark place.
Correctly stored this will keep for months. It’s great as a summer drink with fizzy water, or with fizzy water and vodka, or gin. You can add a splash to gooseberries too.
While the sugar is dissolving, make Elderflower Vinegar.
This is excellent for deglazing the pan after frying chicken, or pork.